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Control of milk coagulation process using thermal conductivity measurement (hot wire method). II

Control of milk coagulation process using thermal conductivity measurement (hot wire method). II

Industrie Alimentari 25(249): 449-456

The coagulation process of both pasteurized and raw milk was monitored by measuring heat conductivity variation, and the dynamic-mechanical properties by means of a hot wire and dynamic spectrometer resp. A detailed description of the latter technique is also given. A comparison of results based essentially on coagulation time was done and a microstructural interpretation proposed, based on the mechanism of collodial gel formation.

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Accession: 001554628

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